Warm Cannellini Beans with Fresh Rosemary

Simple, healthy and delicious with a silky creamy texture and nutty flavour, cannellini beans are popular in Greek, French and especially Italian cuisine. A nutritional powerhouse, these gourmet beans provide more protein than any other plant-derived food, and are also fat free, high in protein, fibre, and iron. Because they hold their shape better than other white beans, cannellini are a popular favourite in a many Italian dishes‚ from Minestrone and Pasta e Fagioli to this mild and flavourful Warm Cannellini Beans with Rosemary. The perfect side dish with grilled lamb, pork or chicken, this easy recipe can be prepared in less than ten minutes, with olive oil, fresh rosemary and bay leaves adding a savoury complexity to this creamy white bean — buonissima!

Cannellini Beans with Fresh Rosemary 
Serves 2
Recipe adapted from The South Beach Parties & Holidays Cookbook

3 tbsp olive oil
3 bay leaves
1 tbsp fresh rosemary, finely chopped
1 15 oz can Cannellini beans, rinsed and drained
Fresh ground black pepper and Maldon salt


Heat the oil, bay leaves and rosemary in a saucepan over medium heat, until the oil begins to bubble, about 1-2 minutes. Reduce the heat to low and cook 2 more minutes. Add the beans and season with salt and pepper to taste. Cover and cook the beans through, about 5 minutes. Discard the bay leaves, or save as a garnish, and finish with a grind of black pepper and sprinkle of Maldon salt. Delicious served warm with roast lamb or pork.